This salad is so refreshing. I used some leftover chicken breast that we grilled on Memorial day so the prep and clean up were extremely easy. We actually had many of the ingredients already: chicken, grapes, pecans and all of the ingredients for the dressing. I don't think I've ever had Napa cabbage before using this cook book and I've decided that I love it! Its much thinner than cabbage so it's not as chewy.
Doesn't it look delicious?
I absolutely loved the orange dijon vinaigrette. I'm planning on using this instead of bottled salad dressing. Seriously you have to try it, page 37.
Clean up was a cinch since I had already made the chicken. I just used a cutting board and a knife. Prep time was about 15 minutes. The cost is a little hard to calculate because I had the chicken in the freezer. Grapes are expensive right now and the napa cabbage was $3.50, but I have a ton leftover.
Sous Chef says:
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